Description
Succulent shrimp cooked in a luscious garlic‑cream sauce, ready in just 15 minutes—perfect for a quick dinner or elegant appetizer.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup low‑sodium chicken broth
- ¼ cup grated Parmesan cheese
- 1 teaspoon lemon juice (about half a lemon)
- ½ teaspoon paprika
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes (optional)
Instructions
- Pat shrimp dry and season lightly with salt, pepper, and paprika.
- Heat butter and olive oil in a large skillet over medium‑high heat.
- Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through; remove and set aside.
- Reduce heat to medium, add garlic and sauté until fragrant, about 30 seconds.
- Pour in chicken broth, scraping up any brown bits; then stir in heavy cream and Parmesan.
- Simmer 1–2 minutes until sauce thickens slightly.
- Return shrimp to pan, toss to coat, then stir in lemon juice and parsley; adjust seasoning and add red pepper flakes if using.
- Serve immediately, spooning creamy garlic sauce over shrimp. Garnish with extra parsley or a lemon wedge.
Notes
- For a lighter version, substitute half‑and‑half for heavy cream.
- Add more heat with extra red pepper flakes or a dash of cayenne.
- Pair with crusty bread, pasta, or rice to soak up the garlicky sauce.
- Don’t overcook shrimp: they turn rubbery quickly once pink.
- Make ahead tip: prepare sauce ahead and reheat gently, then add freshly cooked shrimp just before serving.